recipes

Tomato & White Bean Salad with Warm Anchovy Vinaigrette

This vibrant summer salad comes together easily with ripe seasonal tomatoes, creamy white beans, and fresh herbs with a savory warm anchovy vinaigrette. Bright, nourishing, and full of umami flavours, it is the perfect balance of freshness and richness for warm weather meals or effortless entertaining.

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For the Salad

  • 1.5 lbs ripe seasonal tomatoes, cut into thin wedges or halved
  • 398 mL (14 fl oz) cannellini beans, rinsed and drained well
  • 1 large shallot, thinly sliced
  • ¼ cup packed mint, thinly sliced
  • ½ cup parsley, roughly chopped
  • ¾ tsp salt, adjust to taste

For the Anchovy Vinaigrette with Shallots

  • 1/4 cup extra virgin olive oil
  • 1 tbsp garlic, thinly sliced
  • 5 anchovy fillets
  • 2 tsp smooth Dijon mustard
  • 3 tbsp red wine vinegar or white wine vinegar
  • ¼ tsp chili flakes, adjust to taste
  • 1 large shallot, thinly sliced
  • ⅛ tsp salt
Servings 4 to 6 as a side
Prep Time 30 minutes
Cook Time 5 minutes
Instructions
  1. In a small pot over medium heat, warm the olive oil and garlic until softened and lightly golden.
  2. Add the anchovy fillets, and whisk until they have dissolved into the oil.
  3. Remove from heat and whisk in Dijon mustard, vinegar, chili flakes, and salt.
  4. Add the sliced shallots directly into the vinaigrette and let sit for 10 minutes to soften and lightly marinate.
  5. In a large serving bowl, combine tomatoes, cannellini beans, mint, parsley, and salt.
  6. Pour the vinaigrette over the salad and gently toss until well combined.
  7. Let the salad rest at room temperature for 10 minutes before serving to allow the flavours to fully develop.
Chef's Notes
  1. A handful of arugula or mixed greens can be added for extra freshness and volume.
  2. This salad pairs beautifully with burrata and grilled sourdough for an easy summer appetizer or a light meal.
  3. Serve with salmon or roasted chicken for a more substantial meal.